Terroir by Barista Hustle

The word terroir, which has recently come to be used in relation to coffee beans, refers to the land and environment in which the beans are harvested. At first glance, the cover makes it look like a photo book, but it is actually a scientific analysis and explanation of how terroir affects the character of the beans.

You can learn from data why it is said that the higher the altitude, the tastier the drink. If you can upgrade your vague knowledge to something that is backed up by evidence, your explanations to customers will be more specific and you will gain their trust.

The book was edited by Barista Hustle, which also provides educational programs for baristas in Japan. It is packed with solid data, as well as interviews with coffee farming experts, making it a very informative book.

*This book is written in English.

The publisher's comment is as follows:

Terroir is a beautiful book put together by Barista Hustle about how terroir affects the character of your coffee and the success of your crop. The book includes gorgeous photography and interviews with experts such as Tim Wendelboe, Hanna Neuschwander, Willem Boot, Graciano Cruz, and Anabella Meneses.

Terroir provides an incredible education about what contributes to the success and failure of coffee crops, including agricultural techniques, soil management, coffee tree diseases, and the effects of climate change.

If you want to know what you can control and what you can do to make sustainable, great tasting coffee, this is the book for you.